Polish Cabbage Rolls (Gołąbki)

Step 1: Peel off and discard the 3 or 4 large outer leaves. Using a small sharp knife, cut a cone around the core: insert the knife beside the stem at an angle toward the center, about 8 cm / 3 inches deep. Cut around the core and lift it out. Continue trimming until you can see the cabbage layers inside the hole.

Step 2: Bring 5 litres (5 quarts) of water to a boil in a large pot. Add the salt and carefully lower in the cabbage, core side down. Bring the water back to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove the cabbage with a spider or slotted spoon and place it on a tray.

Tip: If lifting the cabbage from a large volume of hot water feels unsafe, carefully move the pot to the sink first so it is lower and easier to reach.

Step 3: Let the cabbage cool for 10 minutes, or until you can handle it. Carefully peel off the first 10 leaves. Try to keep them intact; small tears at the edges are fine, but avoid holes in the center so the filling will not escape. The leaves should be pliable and should not break when bent. If some patches are still uncooked, briefly dip those leaves back into the pot for about 30 seconds.

Step 4: Lay a cabbage leaf on a tea towel with the rounded part of the thick rib facing up. Pat it dry, then use a sharp knife to trim the thick part of the rib until it is level with the rest of the leaf. Repeat with the remaining leaves and set them aside.

Step 5: Finely chop the remaining cabbage, about 5 mm / 0.2 inch, then squeeze out excess water with your hands. Set it aside in a bowl.

Step 6: Grate the onion into a large bowl. Add the panko and mix well, then let it soak for 1 minute. Add all the remaining stuffing ingredients and 3 tightly packed cups of the chopped cabbage (300 g / 10 oz). Mix with your hands until combined.

Step 7: Divide the stuffing into 10 equal portions, about 1 heaped 1/2 cup each, and set them aside.

Step 8: Lay a cabbage leaf flat on a board, outside facing down and stem end toward you. Shape one portion of stuffing into a cylinder about 8.5 cm / 3.4 inches long and place it on the lower third of the leaf. Roll from the bottom, folding in the sides halfway through, then roll tightly to enclose the filling. Set the roll seam side down and repeat with the remaining leaves and stuffing.

Step 9: Pour 1 cup of chicken stock into a large, deep 30 cm / 12-inch pan. Arrange the rolls seam side down so they fit snugly, then pour over the remaining stock. Bring to a simmer over medium-high heat, lower the heat to medium for a gentle simmer, cover and cook for 25 minutes. The pork should reach at least 71°C / 160°F. Carefully transfer the rolls to a tray with a slotted spoon and set aside.

Step 10: Reduce the stock left in the pan over high heat until 1 1/2 cups remain, about 7 minutes. Add the passata, tomato paste, salt, pepper and sugar; stir to combine. Lower the heat to medium or medium-high so the sauce bubbles gently. Reduce for 5 minutes, stirring occasionally, until it has the consistency of a thin tomato pasta sauce. Stir in the butter until melted.

Step 11: Place the cabbage rolls seam side down in the sauce. Dip a brush into the pan and brush a thin coating of sauce over each roll.

Step 12: When the sauce simmers around the edges of the rolls, lower the heat to medium, cover the pan and warm the rolls through for 5 minutes. Remove the lid, scatter with parsley and serve.